Wednesday, January 18, 2012

My dear Dad’s birthday is coming up next week. He’s a hard guy to buy for, but he’s always sure to appreciate the following three things: 1) dark covered chocolate ginger, 2) homemade cards and hugs from his grandsons and 3) a “from-scratch” dessert.

My Aunt Jan is the baker in our family. She’s known for her shorttbread, hello dolly squares, coconut strawberries, toffee almond diamonds, sinful chocolate cake and this delicious banana bread with cream cheese frosting. Jan is one of those people who “forgets to eat” but surprisingly, she has a soft spot for sweets. Like any good baker, I think that she enjoys making and sharing her desserts even more than she enjoys actually eating them.

Here is her recipe for banana cake, which just might make an appearance at Dad’s birthday table this year!

Wednesday, January 4, 2012

Here’s a great recipe for citrus marinated olives, a popular item from my food shop menu. Many of you still have the odd post-Christmas Christmas party to host or attend, and guests are sure to appreciate a yummy hors d’oeuvres that is easy on the waistline.

I learned to make these olives from Chef Brenda Kwong Hing when I was working at “Upstairs at Loblaws” CookingSchool in Toronto. Another former employer, Trish Magwood of Dish Cooking Studio, was also big on whetting her guest’s appetites with olives.She liked to warm marinated olives in the oven until hot, and to serve them with spiced nuts and fresh rosemary bread.

Serve these olives at room temperature or hot, whichever you prefer (if serving hot, put olives on a baking sheet and warm in a 325 F oven until hot, about 10-12 minutes). I also love to mix these olives with small cubes of feta cheese, and serve with fresh bread and hummus. If you are not using pitted olives, be careful to warn your guests.